Melt the butter in a large pan over a low heat
Add the onion and cook, stirring for 3 minutes til softened
Add the carrots, parsnips and celery. Cover the pan until the veg have softened a little
Stir in the ginger, orange rind and stock. Bring to the boil , then reduce the heat, cover the pan and simmer for 30-35 minutes until veg are tender
Remove from the Heat and cool for 10 minutes
Transfer the soup to a blender or food processor and whizz until smooth. Stir in the cream, season well with salt and pepper
Ingredients
Directions
Melt the butter in a large pan over a low heat
Add the onion and cook, stirring for 3 minutes til softened
Add the carrots, parsnips and celery. Cover the pan until the veg have softened a little
Stir in the ginger, orange rind and stock. Bring to the boil , then reduce the heat, cover the pan and simmer for 30-35 minutes until veg are tender
Remove from the Heat and cool for 10 minutes
Transfer the soup to a blender or food processor and whizz until smooth. Stir in the cream, season well with salt and pepper